2 1/2 c. blueberries (fresh or frozen)
1/2 c. sugar
1 c. water
1 tbsp. lemon juice
1 c. self-rising flour
1/4 c. sugar
2 tbsp. butter
1/2 c. milk

In Dutch oven with tight fitting lid, bring blueberries, 1/2 cup sugar, 1 cup water and dash of salt to boiling. Cover and simmer 5 minutes; add lemon juice. Stir together flour, 1/4 cup sugar and 1/4 teaspoon salt. Cut in butter until like coarse meal. Add milk; stir only until moistened. Drop from tablespoon into bubbling sauce, making 6 dumplings. Cover tightly; simmer 15 minutes without uncovering. Serve hot. Sprinkle with sugar, if desired.

Serves 6.